Pozole - courtesy of Anita E

​A throwback post from Anita L. Elder of her delicious pozole!
"I made this for dinner tonight (my original recipe) using tomatillos and hot peppers from today's produce delivery from Jon the Farmer - Urban Farmer.
PORK POZOLE
Ingredients:
1 lb. ground pork
1 can white hominy, drained & rinsed
4 radishes, sliced thin in half moons
1 large onion, diced
3 cloves garlic, thinly sliced
1 lb. tomatillos, husk peeled & cubed (if you don't have fresh, you can buy them canned in the store)
1 tsp. coriander
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1 lime (or 1 tsp bottled lime juice)
1 bag fried pork skins (chicharron)
1 bunch cilantro, chopped
1 avocado, cubed
2 green chilies, thinly sliced
Directions:
In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned and just cooked through. Transfer to a bowl and set aside, leaving any drippings and browned bits in the pot. Add 2 teaspoons of olive oil to the pot. Heat on medium-high until hot. Add the garlic, onion and the spices; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatillos. Cook, stirring frequently and breaking apart the tomatillos with a spoon, 4 to 6 minutes, or until they have softened and begun to thicken into a sauce.
Add 4 cups of water to the pot; cook, stirring constantly and scraping up any browned bits from the bottom of the pot, 30 seconds to 1 minute, or until thoroughly combined. Add the hominy and browned pork; heat to boiling on high. Once boiling, reduce the heat to medium and simmer 7 to 9 minutes, or until slightly reduced in volume. Remove from heat. Stir in the juice of 1 lime wedge.
To serve, ladle the stew into a bowl. Garnish with radish, chilies, cilantro, avocado & pork skins.'